Asparagus with Mushrooms and Hazelnuts

2 TB Red Wine Vinegar

1 TB Extra Virgin Olive Oil

1/4 tsp Sea Salt

Fresh Ground Black Pepper

1 pound fresh asparagus

1 TB butter

1 LB (about 6 cups) mushrooms

1/2 Cup Green Onions, sliced

2 TB Hazelnuts, toasted and finely chopped

Combine vinegar, olive oil, salt, and pepper in a small bowl. Cook the asparagus in boiling water for just a few minutes until they are edible, but crisp. Drain and plunge directly into ice water to stop the cooking process. Drain again

Heat the butter in a pan on medium high heat. Add mushrooms and saute until they are softened and the liquid evaporates. Add green onions, saute 1 minute. Add the asparagus, and cook another 3 mins. Remove from the heat then add the vinegar mixture. Sprinkle with the toasted hazelnuts.

This would also be excellent with green beans, but those are a legume and not a vegetable so it would be less "paleo".